Pick cilantro, keeping those stem on. Cilantro stem bags loads of flavors and it has so much nutrients in it. You don’t want to be throwing all those nutrients away.
Rinse cilantro with stem in water to get rid of any dirt (if plucking fresh from garden).
Add cilantro, garlic cloves, jalapenos, salt, ground pepper, cumin powder, lime juice and Greek yogurt into the blender. (You can add all ingredients at a time too).
Note: Some food processor doesn’t work if there is liquid at the bottom of the processor jar. Did you know that!? Apparently I didn’t know and I struggled with my newly bought processor trying to figure out why it wouldn’t operate. For those reasons I prefer to add liquids while the processor is running. And also it helps emulsify the sauce into beautiful texture.
Pro-Tip : You could first blend garlic so it gets minced well and then blend other ingredients. That way you don’t get chunks of garlic left over in the sauce. Depending on your food processor, you can include or ignore this step.
If using blender, you don’t have to bother about this step.
Blend until smooth.
Pour in vinegar (optional) and olive oil in slow streams. Continue to blend
until it reaches smooth and creamy sauce.
Taste and adjust the season (salt and pepper) to taste.
Transfer cilantro lime sauce into air tight glass jar. You can store it in fridge for up to a week.
Use it on salads, burgers, sandwiches, roasted chicken, grilled meat, for fries for dipping – literally everything.